Courgette Spaghetti and Avocado Pesto

I love to include a recipes like “spaghetti” in my Lowcarb routine, sounds naughty! The flavor and the texture are absolutely amazing and you won`t even miss that dough full of gluten that makes you feel bloated all day long!

The sauce, ahhh the sauce! Goes with your creativity, but I strongly recomend this avocado pesto because it is divine!

Let`s check the recipe out!

2 large and well washed organic courgettes

10 cherry tomatoes

4 garlic cloves

1 whole avocado

1 handful basil

Juice of 1/2 lemon

1/2 cup of extra virgin olive oil

1/2 tsp coconut oil *

Salt and pepper to taste

For the spaghetti:

“Peel” the zucchini with the piller (it has to be a specific to this type of spaghetti, you can find in grocery stores and on the Internet) and set aside.

In a non-stick pan add coconut oil, 3 crushed garlic cloves, the lefovers of the courgette (diced core), and tomato and cook until golden brown.

In a blender add the olive oil, avocado, basil, lemon, 1 garlic clove, pepper, salt and blend until turns into a creamy sauce, add a little water if necessary.

To serve:

You have two options

Keep the courgette spaghetti raw and add the sauce on top (I prefer it raw)

Lightly fry it in an frying pan with the other ingredients. Both ways are delicious!